If there’s one thing I know, it’s that people love their shrimp pasta, but this one pot breaded parmesan shrimp scampi pasta takes it to a whole new level.
Hey everyone, Cade here! You always know it’s going to be me when it comes to the seafood posts. Somehow seafood has become my job in the kitchen and I’m pretty sure it has something to do with the cleaning of the shrimp. I’ll let you in on a secret, Carrian will butcher a whole chicken but deveining a shrimp and seeing their little eyes creeps her out. And not just a little, I’d give anything for you to see her try to get it done. One more reason to love her.
Shrimp scampi is a classic recipe but when Carrian’s mom comes to visit, a true lover of all shrimp recipes, I like to mix things up. I breaded this shrimp in a crunchy panko and parmesan mixture with a little lemon zest. Carrian says I like to repeat flavors, just ask her about the lemon pepper dinner I made, it wasn’t a favorite, haha. But in this case the lemon isn’t noticeable, it just brightens up the shrimp.
The pasta is very simple, just butter, a little broth and lemon juice and of course we add a touch more parmesan on top of everything.
Best of all, I just use one pot. Carrian found this new oyster line of pots at Le Creuset so we used the saucier pot, cooked the pasta and set it aside in a colander, cooked the shrimp after wiping the pot out with a napkin, and then leaving any breadcrumbs in the bottom when I make the sauce. It’s actually really good to have the browned breadcrumbs in the pasta.
Then just toss everything back in with the sauce and serve right out of the pot. Super, super easy. And I’ll tell you my secret, I just buy frozen, pre cleaned shrimp so I’m not even cleaning it like Carrian things.
One Pot Breaded Parmesan Shrimp Scampi Pasta
- 8 Ounces Spaghetti
- 1 Pound Cleaned Shrimp
- 1 cup Panko breadcrumbs
- ½ teaspoon lemon zest
- ¼ cup Parmesan cheese
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup butter
- 2 cloves garlic, minced
- ¼ cup chicken broth
- ½ lemon, zested
- Juice of 1 lemon
- Parsley for garnish
- Parmesan for garnish
- Cook the pasta in well salted water in the pot. Drain into a colander and set aside. Wipe the pot dry with a napkin.
- Mix the bread crumbs, lemon zest and Parmesan in a bowl.
- Season shrimp with salt and pepper and coat in breadcrumbs.
- Heat your pan over medium high heat and add be butter and olive oil. Place shrimp in and turn to medium, flipping once pink, about 2 minutes, cook another 2 minutes and remove to a plate. Quickly add remaining butter and the garlic and cook for 30 seconds while stirring and add the broth and lemon zest and juice.Simmer for 5 minutes on medium low heat.
- Add the pasta and shrimp and toss to coat garnishing with parsley!
Baked Coconut Shrimp with Tropical Dipping Sauce is sure to be your favorite summer dinner. Crunchy shrimp that are so easy and much healthier!